Cheesy Vegetable Lasagna paired with Oltrepo Pavese Wine #ItalianFWT

 Vegetarian Lasagna with three cheeses and zucchini replacing one of the pasta layers for a delicious, comforting dish that is a little healthier than your standard versions.  I paired mine with a wonderful bottle of Oltrepo Pavese, a slightly sparkling wine from Italy.  It was perfect.

Susannah, author of Avvinare, A Wine Blog, invited us to join her in Discovering the Wines of Oltropo Pavese.  You can read her invitation post and learn more about these wines and the region in which they are grown.

I received 4 bottles of wine from Susannah that were provided by the Consorzio for tasting purposes.  I was not required to blog or post about these wines nor did I receive any monetary compensation.  

When I made this lasagna and went into my wine fridge to open a bottle to have with dinner, I spied this bottle of Fracesco Quaqarini Sangue di Giuda dell'Oltrepo Pavese.  I thought that this slightly sweet, lightly sparkling wine would pair well with the flavors of the Lasagna that included a smoked Mozzarella cheese.  

This wine is a blend of Barbera and Croatina with only a 6% alcohol content.  While researching this wine I found information on Vivino.com, written by Sommelier, Miko that I thought was interesting and want to share with you.

Sangue di Giuda is a sweet wine from Oltrepò Pavese. The name (Judas' blood) is linked both to its colour and to a bizarre local legend. Judas, gone to hell because of his evil behavior, had bitterly repented. Jesus, as a sign of forgiveness, made him resurrect in flesh and blood in Oltrepò, but the locals didn't take it well and tried to kill him. He survived thanks to a gift he gave to local winemakers: a miracle that healed their vines from a disease. Peace made and brand new name for the wine.

I am not a fan of sweet nor sparkling wines but I was very glad that I opened this bottle to go with the Lasagna.  The low alcohol content along with the smooth, juicy, fruitiness and the wee bit of sparkle made me feel like I was having a celebration.  It paired very well with the pasta and while this Oltrepo Pavese is not a wine that I would normally reach for it was very nice to have in the house during the holidays for those guests who prefer a sweeter, lighter wine that what I normally have on hand.  

The Italian Food Wine and Travel group are gathering tomorrow morning at 11 AM ET to talk about these wines and our discoveries on twitter chat.  We would love for you to join us.  You will find us by following #ItalianFWT.  Here are some of the topics we will be discussing......

• Payal of Keep the Peas shares Just Now Discovering Oltrepò Pavese.
• Camilla from Culinary Adventures with Camilla adds Second Pours of Oltrepò Pavese Wines with BraisedShort Ribs and Puff Pastry.
• Linda from My Full Wine Glass brings Flying Under the Radar with an Oltrepò Pavese Sparkling Rosé.
• Terri from Our Good Life dishes about Stone Crabs with Oltrepò Pavese.
• Martin from ENOFYLZ Wine Blog showcases A Taste Of The Unsung Wines of Oltrepò Pavese.
• Deanna from Wineivore posts Wine for the Priest! from Oltrepo Pavese, Italy.
• Jeff from Food Wine Click! waxes about the Surprising Wines of Oltrepò Pavese.
• Rupal from Syrah Queen posts Oltrepò Pavese Wines -One of Italy’s Best Kept Secret.
• Gwendolyn from Wine Predator...Gwendolyn Alley showcases 2 Pinot Nero from Oltrepò Pavese with Polenta, Taleggio.
• David from Cooking Chat reflects on Tasting and Pairing with Oltrepo’ PaveseWines.
• Wendy from A Day in the Life on the Farm checks out Cheesy Vegetable Lasagna paired with Oltrepo Pavese Wine.
• Liz from What’s In that Bottle suggests we Check Out 'the Other Side of the Pó' for Tasty Italian Wines.
• Jennifer from Vino Travels adds Pinot Nero in Abundance in the Oltrepò Pavese.
• Lisa from The Wine Chef writes Off The Beaten Path: Oltrepò Pavese, A Wine Region to Know About.
• Susannah from Avvinare writes about Wine Treasures To Be Found in Oltrepò Pavese.

Hope to see you there....Here is the recipe for this Cheesy Vegetable Lasagna......

Entrees, Pasta, Vegetarian, Casseroles

Pasta, Entrees

American

Yield: 9 servings

Author: A Day in the Life on the Farm

Cheesy Vegetable Lasagna

Vegetarian Lasagna with three cheeses and zucchini replacing one of the pasta layers for a delicious, comforting dish that is a little healthier than your standard versions.

Prep time: 15 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 15 M

Ingredients

• 2 T. olive oil
• 1 lb. sliced mushrooms
• 2 cloves garlic, minced
• salt and pepper, to taste
• 1 (11 oz) pkg baby spinach
• 1 egg
• 1 (15 oz) carton ricotta cheese
• 2 t. dried Italian Herbs
• 8 oz. smoked Mozzarella, sliced
• 1 c. grated Parmesan cheese
• 1 qt. Marinara sauce
• 6 sheets, oven ready lasagna
• 2 small zucchini, sliced into thin planks

Instructions

1. Heat the olive oil in a large skillet over med high heat, add the mushrooms and garlic, season with salt and pepper and cook until mushrooms are soft, add the spinach leaves and cook just until wilted. Place into a collander set over a bowl or in a sink. Using paper towel, press as much liquid out of the mixture as possible. Set aside.
2. Mix egg, ricotta and Italian Herbs together in a bowl. Set aside.
3. Spray a 9x13" baking pan with cooking spray. Add a thin layer of the marinara sauce to the bottom of the pan and lay 3 lasagna strips on top. Add 1/2 of the ricotta mixture, 1/3 of the smoked mozzarella cheese and cover with 1/3 of the remaining marinara.
4. Add a layer of the zucchini planks, overlapping as needed. Top with the remaining ricotta mixture, 1/3 of the Mozzarella and 1/3 of the marinara.
5. Top with 3 more lasagna noodles and pour the remaining marinara on top. Add the remaining Mozzarella cheese and sprinkle with the remaining 1/2 cup of Parmesan cheese.
6. Bake in a preheated 375* oven for about 45 minutes until hot and bubbly and the cheese is beginning to brown. Remove from oven and let rest for 15 minutes before serving.

Notes

Adapted from a recipe found in Eating Well Magazine

Nutrition Facts

Calories

245.19

Fat (grams)

15.70 g

Sat. Fat (grams)

7.13 g

Carbs (grams)

10.90 g

Fiber (grams)

2.22 g

Net carbs

8.68

Sugar (grams)

4.04 g

Protein (grams)

16.24 g

Sodium (milligrams)

480.05 mg

Cholesterol (grams)

68.28 g

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